2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook, stirring occasionally, until the onion begins to brown, 3-5 minutes.

3. Add bell pepper and zucchini to the onion. Cook, stirring, until the vegetables are just beginning to soften, 3 minutes. Stir in garlic and continue cooking until fragrant, 1 minute more. Stir in wine and pepper; simmer until most of the wine has evaporated, 1-2 minutes.

4. Meanwhile, cook penne in the boiling water according to the package directions, until al dente. Drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.

5. Stir the reserved cooking liquid and the vegetables into the pasta along with the remaining 1 tablespoon oil, peas, mint and feta.

Florentine RavioliThe flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes – especially if you use frozen spinach and frozen ravioli or tortellini.

Preparation1. Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and cook, stirring occasionally, until the noodles are just tender, 6-8 minutes or according to package directions. Drain.

2. Meanwhile, whisk lime juice, hoisin sauce and chili-garlic sauce to taste with cornstarch in a small bowl.

3. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until just cooked through, about 2 minutes.

4. Transfer the steak to a plate using tongs. Add bell pepper to the juices in the pan and cook, stirring, for 1 minute. Add edamame and cook until heated through, about 2 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir the sauce mixture and add to the pan along with the beef and any accumulated juices.

5. Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro.

No-Bake Macaroni & CheeseNot only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.

Preparation1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4-5 minutes more.

2. Meanwhile, heat 1-1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2-3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Peanut Noodles with Shredded Chicken & VegetablesIf you can't find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market's salad bar and create your own mix. To make this dish ahead of time, cover and refrigerate for up to two days. When you’re ready to serve, stir in two tablespoons warm water per portion; serve cold or reheat in microwave.

2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10-12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Tuna PomodoroInspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at the EatingWell kitchen. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: Return to this quick meal again and again.

What's Your Portion IQ?Are you a victim of portion distortion? Dr. Lisa Young, author of The Portion Teller Plan, has assembled a quiz to put your portion IQ to the test. If you're like most people, you're probably unaware of exactly how much you're eating...or overeating. Take this portion size quiz now to find out.

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